Description
Sweet Alabama Pecan Bread is a moist, nut-rich Southern treat that combines the flavors of buttery sweetness and crunchy pecans. This dense, cake-like bread is perfect served alongside coffee or as a delightful dessert, offering a luscious texture reminiscent of a blondie with the added crunch of toasted pecans.
Ingredients
Scale
Dry Ingredients
- 1½ cups self-rising flour (or all-purpose flour with 2¼ tsp baking powder and ¼ tsp salt)
- ¼ tsp kosher salt
- 1½ cups (about 6 oz) finely chopped pecans
Wet Ingredients
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 4 large eggs, lightly beaten
- 1 cup vegetable oil
- 2 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: Stir in the self-rising flour and kosher salt into the wet mixture until just combined, being careful not to overmix to maintain a tender texture.
- Fold in Pecans: Gently fold the finely chopped pecans evenly into the batter to distribute the nutty flavor throughout.
- Transfer Batter: Pour the batter into the prepared baking dish and spread it evenly with a spatula to ensure uniform baking.
- Bake: Place the dish in the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with only moist crumbs.
- Cool and Serve: Let the pecan bread cool in the baking dish on a wire rack for about 10 minutes before slicing into squares. Serve warm or at room temperature.
Notes
- For enhanced pecan flavor, toast the pecans lightly in a dry skillet or oven before chopping and folding them into the batter.
- If you don’t have self-rising flour, substitute with all-purpose flour combined with 2¼ tsp baking powder and ¼ tsp salt as indicated.
- Serve warm with vanilla ice cream or a pat of butter for an indulgent treat.
- Store cooled pecan bread wrapped tightly or in an airtight container at room temperature for up to 3 days; freeze individual slices for 2–3 months for longer storage.
- This recipe produces a dense, moist texture akin to a blondie rather than traditional fluffy bread.
